Boil the turkey bones, add a few cups of jasmine rice, and you get a pot of turkey rice porridge. So simple and basic, that I can't believe it's taken me so many years to blog this. I guess I just had too many other recipes to use with the broth instead.

Fill a 5-quart stock
pot with 4 quarts of water and set the heat to high. When the water
boils, add in the turkey bones and salt and let the broth come to a
roiling boil again. Turn the heat down to medium so it doesn't boil
over and let the stock bubble away for about half an hour.

Then remove the bones. Skim the broth until all impurities are removed and the broth is clear.

Turn
the heat down to medium-low. Add 2 cups of jasmine rice. Let the porridge cook
for about 30 to 45 minutes, depending on how you like the consistency
and thickness of your rice porridge.

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